Nov 15

Sweet Potato & Gruyere Mac n’ Cheese

First fire of the season.  Somebody get me a chestnut.

Sweet Potato Mac n' Cheese (5 of 8)

Actually, scratch that.  Because I can just barely manage to avoid burning down the house when I use the broiler.  I probably shouldn’t start cooking over an open flame. 

I’ve never even had a chestnut.  I actually just googled, “chestnut,” because all of the sudden the spelling looked really weird.  Chest-nut.  One time I had a drink called a hot-nut.  It was hazelnut liquor + coffee.  Talk about the most delicious thing.

Sweet Potato Mac n' Cheese (2 of 8)Sweet Potato Mac n' Cheese (4 of 8)


This is around the time of year where I begin to walk around in obnoxious slippers that are entirely too big for me while complaining to people that I have never been this cold before.  Like never ever this cold.  And yet I planned an outdoor wedding in December.  Who does that?

I’ve been rethinking this whole getting-married-3-days-after-Christmas thing.  Who’s idea was that?  I’m still a wee-bit confused on where I’m supposed to fit all the gingerbread cookies I plan on eating between now and Christmas?  These are the deep things that keep me awake at night.

Sweet Potato Mac n' Cheese (6 of 8)

There are some people who are the Thanksgiving purist type.  I don’t really think I’m one of them.  Except don’t mess with the mashed potatoes.  Pu-lease.

I mean, a Thanksgiving purist prob wouldn’t go and add vegetables to their mac n’ cheese?  But it’s totally okay to add sweet potatoes because we all cherish sweet potatoes as stereotypical Thanksgiving food anyways.  So it’s all good.

And crispyyyyyy.

Sweet Potato Mac n' Cheese (7 of 8)

Sweet Potato & Gruyere Mac n' Cheese
  1. 2 cups whole wheat pasta (uncooked)
  2. 1 medium sweet potato (~1 cup mashed)
  3. 2/3 cup gruyere cheese, grated & packed
  4. 1 tablespoon Dijon mustard
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1/2 cup + 2 tablespoons milk of choice
  8. Topping: 2 tablespoons gruyere cheese, grated
  1. Preheat oven to 400F. Wrap the sweet potato in foil and bake until soft, about 45 minutes. Meanwhile, cook pasta al dente. Strain and set aside until your sweet potato is fully baked.
  2. Scoop out 1 cup of cooked sweet potato flesh into a large mixing bowl. Add in grated gruyere cheese, Dijon mustard, salt and pepper. The heat from the roasted sweet potato should partially melt the cheese. Stir in milk until sweet potato cheese sauce is smooth. Add in cooked pasta and stir to coat. Pour coated pasta into a casserole-type baking dish. Sprinkle top with 2 tablespoon worth of grated cheese. Cover at bake at 350F for 10 minutes. For the last couple of minutes, place under broiler until top is brown and crispy. Makes ~5 cups.
Sweet Potato Mac n' Cheese (8 of 8)

16 comments on “Sweet Potato & Gruyere Mac n’ Cheese”

  1. Outdoor wedding three days after Christmas? I hope your fuzzy slippers match your dress! ;) I swear I am not built for the cold! The warmest it’s been all week is 40 degrees…and my bones have been hurting from all the shivering!

    I’m not much of a pasta person, but I am all about some cheese…and sweet potatoes! This looks delish! And omg, chestnuts are SO good…they’d be great as a topping for this dish too! :)

  2. Haha can’t even. It IS so cold right now. And an outdoor wedding in the peak of winter? #brave

    I’m sure it’ll be lovely though. But in all seriousness: thanks for sharing those musings. It made me realize that whenever/if I ever plan a wedding, it will need to be farrrrr away from holiday cookie season. Also deliciously irresistible cold weather comfort food like this because I just want to DIVE. FACE FIRST INTO THIS.

  3. I got married 3 days after Christmas too! We will be celebrating 5 years this Dec 28. We live in Southern CA and out wedding was indoors so it wasn’t quite so crazy, but it made for a stressful Christmas that year. I love having our anniversary around Christmas, though. We just have to be intentional about anniversary gifts because it would be easy to bypass them after just having celebrated Christmas.

  4. HOLY MOLY. I wouldn’t just have this for Thanksgiving. The crispy crust on top of that is calling my name.
    An outdoor winter wedding sounds like something out of a fairytale, and I really hope it is for you two! I can imagine the stress over when to eat gingerbread cookies though. I would definitely have that dilemma too. I’m so excited for you though!

  5. I just ran across your blog. What a delicious mac and cheese variation! Awesome!

  6. This is my kinda mac & cheese….loving the sweet potato addition!

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  16. This was fantastic! We used cheddar cheese instead of gruyère, used soy milk, left out the Dijon, and added some diced carrots, bell pepper, peas, and corn. Instead of baking the sweet potato, we diced it, covered with a wet paper towel, and microwaved it for 8 minutes. Since we made a larger portion, we baked it for 20 minutes before broiling. This was super simple, and we would definitely make it again!

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